BREADNUT (ARTOCARPUS ALTILIS) SAP AS AN ADDITVE IN MAKING A

PASTE

A Research Presented to the Faculty of La Union National High School-SHS

In Partial Fulfillment of the Requirements for the Strand, Science
Technology Engineering and Mathematics

Macato, Jordan A.
Grade 12 STEM 2-Julian Banzon

JUNE, 2018

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APPROVAL SHEET

This thesis entitled “Breadnut Sap as an Additive in making a Paste” by Macato,

Jordan A. partial fulfilment of the requirements for the Strand, Science Technology

Engineering and Mathematics

Editha C. Sabalboro
Adviser

Accepted and approved in partial fulfilment of the requirement for the Strand,

Science Technology Engineering and Mathematics

Mrs. Emiliza P. Abulencia

Assistant Principal II

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ACKNOWLEDGEMENT

To Almighty Father, for his unconditional and unfailing love which has been the source of
strength, endurance and wisdom to go along with the course of this research study, the
researchers dedicate this masterpiece.
The researchers also desire to express their most profound and heartfelt gratitude to those
people who had significantly contribute to the success of this undertaking.
To Mrs. Editha C. Sabalboro, the Research Adviser in Practical Research II who willingly
encouraged the researchers to pursue their study and who unceasingly supported us with
her intellectual guidance from the time that they started to structure this study up to the
time of the title defence;
To the members of the panel, Mrs. Editha C. Sabalboro, for leading their time during the
oral defence as well as for the contribution they imparted for the refinement of this paper;
To Mrs. Editha C. Sabalboro, for sharing her knowledge about the Statistical Treatment of
the collected data and her support and guidance along with the collection of data;
To the researchers’ parents, who serve as their inspiration to strive hard in finishing well
this paper work and for their consistent love, understanding, patience, support and guidance
in everything that the researchers try to reach;
To researchers’ relatives for their concern, support and pieces of advice;
To the researchers’ friends, loved ones and beloved family for the their endless support and
encouragement;
To all respondents, for their cooperation and honesty during the conduct of this study;
And to all the people who have contributed as much as they could for the completion of
this research study, special thanks to all.

The Researcher,
Macato, Jordan A.

TABLE OF CONTENTS

Page

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 Title Page
………………………………………………………………………….1
Approval Sheet …………………………………………………………………..
Acknowledgement ……………………………………………………………….
.iii
Dedication
……………………………………………………………………..….iv
List of Tables ……………………………………………………………………..v
Abstract ……………………………………………………………………….….vi
Table of
contents……………………………………………………………….....vii

Chapter 1 Introduction………………………………………………………………
.....1

Bacground of the Study…………………………………………………….........

1-7

Statement of the problem ……………………………………………………......8

Significance of the Study…………………………………………………….......9
Scope and Delimitation……………………………………………………......... 9
Conceptual Framework …………………………………………… …… … .…10
Hypothesis… … … .………………………………………………………….....11
Definition of Terms ……………………………………………………………..12

Chapter 2 Methodology… … … ..……………………………………………………..13

Research Design…………………………………………………………………13
Locale and Population of the
study……………………………………………...13-14
Data Gathering Tool…………………………………… … … … …. …………14
Data Gathering Procedure…………………………………………. ……………14
Statistical Tool…………………………………… … … … …. ………… ……15

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Chapter 3 Results and
Discussions……………………………………………………..16-17

Chapter 4 Summary, Conclusions and

Recommendations…………………………...18

Summary………………………………………………………………………....18
Conclusions
………………………………………………………………………18
Recommendations……………………………………………………………….
.19
Appendices………………………………………………………………………………..2
0
A. Questionnaire …………………………………………………...…20-21
B. Documentation………………………………………………….….22-23

Bibliography……………………………………………………………………………....
24
Curriculum Vitae...............................................................................................................
25

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 CHAPTER I

INTRODUCTION

Background of the Study

Breadnut, scientifically known as Artocarpus altilis. The sticky sap has sometimes

been used to catch birds in a leaf-lined pit where they ferment over several weeks and

produce a sour, sticky paste. The wild seeded ancestral form of Breadfruit, Artocarpus

altilis, is native to New Guinea and possibly the Moluccas (in Indonesia) and the

Philippines. Neither seeded nor seedless forms of Artocarpus altilis occur naturally in the

Pacific Islands (contrary to sources which give the South Pacific as its native range).

Breadfruit was first domesticated in the western Pacific and was spread throughout the

region by humans beginning around 3000 years ago. Today, Breadfruit is cultivated on

most Pacific islands (with the notable exceptions of New Zealand and Easter Island) and

has a pan tropical distribution. In the late 1700s, several seedless varieties were introduced

to Jamaica and St. Vincent from Tahiti and a Tongan variety was introduced to Martinique

and Cayenne via Mauritius. These Polynesian varieties were then spread through the

Caribbean and to Central and South America, Africa, India, Southeast Asia, Madagascar,

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the Maldives, the Seychelles, Indonesia, Sri Lanka, and northern Australia. Breadfruit is

now also found in south Florida (U.S.A.). (Ragone 2006)

Vegetarians love breadnut seeds and nuts because they're so nutritious. They're an

excellent source of protein, carbohydrates, and fibre while also being low in fat content.

They're rich in vitamins B, A and C, as well as potassium, iron, zinc, and calcium. The seeds

are believed to relieve pain and are often used to treat rheumatoid arthritis in folk

medicine. Not only is the breadnut healthy, but it's rumoured to be an aphrodisiac, too,

prompting feelings and urges of physical desire. Among other amino acids, it's chock-full of

histamine, which is said to invoke sexual excitement.

Only the seeds are used at this point, and they can number from a dozen to as many

as 150 or so, depending on the size of the fruit. The seeds are boiled in salted water for a long

period of time, or they may be roasted or steamed. Boiling them produces something along

the lines of mashed potatoes. When the seeds are roasted, they taste like coffee and

chocolate — a nice combination, but the seeds also have a reputation for causing temporary

digestive difficulties. The breadnut is regarded as an Indian delicacy. It's quite commonly

used by Rastafarians.

The breadnut tree (Brosimumalicastrum) is an important species of tree that grows

in the wet and dry tropical forests of Mexico and Central America, as well as in the

Caribbean Islands. Also known as the ramón tree, asli or Cha Kook in the Mayanlanguage,

the breadnut tree usually grows in regions that are between 300 and 2,000 meters (1,000-

6,500 feet) above sea level. The fruits have a small, elongated shape, similar to apricots,

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although they are not particularly sweet. The seeds are edible nuts which can be ground

and used in porridge or for flour. . (Cynthia Nelson 2018)

Artocarpus camansi or the breadnut tree grows moderately fast and has a solitary

stem. This is an evergreen tree that usually grows up to a height of anything between 10

meters and 15 meters and usually the trunk of this tree is about 1 meter in diameter and

sometimes even wider. Usually, the tree starts sending out branches after it has grown up

to a height of 5 meters. The branches of breadnut create a canopy-like structure, whose

diameter is roughly half of the height of the tree. Compared to its close relative,

the breadfruit tree (A. altilis) or even dugdug (A. mariannensis), the branches of the

breadnut tree are more open. At its base, the breadnut tree forms buttresses, while the roots

are spreading and grow above or somewhat under the soil surface. All the parts of the

breadnut tree contain a white, sticky, milky sap. Aside from their therapeutic applications

to treat a variety of health conditions, breadnuts also have some culinary uses. They are

also favoured because their flavour is somewhat similar to that of chestnuts. Therefore,

these seeds can be consumed after roasting, used as canned food or even processed to

make butter, paste, oil and flour. An oil extracted from breadnuts is loaded with unsaturated

fatty acid and this oil may be an excellent source of fat for human consumption.

(www.herbs2000.com)

There are numerous uses for breadfruit in the Marshall Islands. The fruit, of course,

is a major traditional staple and ceremonial food. Breadfruit may be prepared in a variety

of delicious recipes (the Marshallese-English Dictionary lists 20). The mature fruit can be

baked, boiled, roasted, steamed, fried, or made into soup. If baked traditionally, it is put in

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the underground oven (um) for at least 4-5 hours; if it is steamed, the fruit is cut into many

slices and cooked for about 1 to 2 hours. The fruit can also be cut into many small pieces

and then fried in a skillet. Breadfruit can be fermented (kabwiro) and stored for later use.

To produce bwiro: Remove the skin of the fruit; place it in cloth bags (approximately 200

lbs of fruit per bag); soak it in saltwater for two or three days; take the fruit from the bags

and squeeze or knead it to remove the water; then bake it in the um. The bwiro is then

stored in Marshallese baskets or more commonly now in large biscuit or cracker cans.

Breadfruit preserved in this manner can be stored for 12 or more months before being eaten.

Fallen branches of the breadfruit tree are used for firewood. The leaves serve as fans, plates,

wrappings for baked foods, and have a number of other uses. The white sap that exudes

from ripe fruit has long been used for a variety of purposes in the Marshall Islands.

Traditionally, the cooked sap served as a glue; for example, it was put on the end of a long

pole used to catch birds. Today breadfruit sap glue is sometimes used in schools as

classroom paper glue. The roots of breadfruit are also used for Marshallese medicine. The

smooth-skinned cultivars normally bear fruit earlier, taste sweeter, and have firmer flesh.

The rough-skinned types bear fruit later, may taste bitter, have looser flesh, and

occasionally produce seeds. (http://www.hawaii.edu)

The breadnut is an easy tree to cultivate, tolerating many soil types and growing

rapidly. The light-coloured, hard wood can be used in construction. The tree is a source of

food for both humans and livestock. The smooth, leathery leaves offer forage for cows,

sheep, and goats. The sweet, succulent fruits contain protein-rich seeds that are boiled and

made into a paste or are roasted and used to make a coffee like drink. The milk-white sap,

giving the tree one of its popular names, is a nutritious drink. (www.britannica.com)

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 Glue derived from sap is called "pitch glue." American Indians used pitch glue

made from materials found in nature to make tools and various waterproof items. Pitch

glue differs from conventional glue that is available in stores today because of its tar-like

consistency and high malleability. While different tribes had their own recipes for making

pitch glue -- adding or subtracting ingredients to make it more or less fibrous -- there’s not

just one method that will achieve effective results.

Statement of the Problem

The study aims to determine the breadnut sap as an additive in making a paste.

Specifically, it sought to answer the following questions:

1. What are the best treatment of given parameters?(fragrance, durability, color)

2. Is there a significant difference between the treatments in terms of:

a. Color

b. Fragrance

c. Durability

3. Is there is a significant difference between breadnut sap as the main ingredients

in making a paste?

Scope and Delimitations

This study aims to test the effectiveness of breadnut sap as an additive in making a

paste. It limits the analysis in the discussion of breadnut sap as paste and the effects of it in

people. This study also focuses on verifying fragrance, durability and color.

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  Ingredients 1. In a saucepan,
stir together the
Cold water water, sap, and
vinegar.
Breadnut sap 2. Bring the
mixture to a full
Vinegar boil.
3. In a separate
Cornstarch cup, stir the Breadnut as an
cornstarch and Additive in making a
Saucepan cold water to Paste
make a smooth
Treatment 1: mixture.
1/4 cup of sap 4. Slowly stir the
cornstarch
Treatment 2: mixture. Return
1/2 cup of sap the glue mixture
to a boil and
Treatment 3: continue
1 cup of sap cooking 1
minute.
5. Remove the glue
from heat and
Conceptual Framework allow it to cool.
Store it in a
sealed container.

INPUT PROCESS OUTPUT

NPU

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 Feedback

Figure 1. Research Paradigm

Hypothesis

There is no significant difference in using breadnut sap as an additive in making a

paste.

Definition of Terms

Additive. This refers to a substance added to something in small quantities, typically

to improve or preserve it.

Breadnut. This refers to a seeded variety of a breadfruit, also known as

a katahar and chataigne in Guyana and Trinidad and Tobago. Despite the name, it's not

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 a nut at all but rather a fruit. Its botanical name is Brosimum alicastrum, and it's also

sometimes called a Maya nut. It grows on what is commonly called a milk tree.

Paste. This refers to a thick, soft, moist substance, usually produced by mixing dry

ingredients with a liquid.

Sap. This refers to the fluid or chiefly water with dissolved sugars and mineral salts

that circulates in the vascular system of a plant.

Chapter II

METHODOLOGY

This chapter will present the methods and the procedure the used in the study. It will
include the following, the research design, population and local study. Data gathering
tools, data gathering instruments, and treatment of data.

A. RESEARCH DESIGN

This study will be quantitative experimental research methods. The study deals on how
effective a homemade paste in every individual. It tries to understand the major concept
or essence by examining the feedback of the people who experience the homemade paste.

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The researcher used this method to discover the positive and the negative effect of a
homemade paste. In various fields of heath.

Single group design will be used in the study. It involves a single treatment with two
ir more levels. There are 10 people of barangay Taboc were confidently select to observe
and rate each treatment of homemade paste.

B. Procedure

B1. Raw Materials and quantity

RAW MATERIALS QUANTITY

Breadnut Sap 1 cup

Cornstarch 70 g

Vinegar 5 ml

Water 10 ml

B2.Equipment and Quantity

Equipment Quantity

Bowl 1 pc

Tupperware 1 pc

Spoon 2 pcs

Pan 1 pcs

B3. Preparation of the Hand sanitizer

Gathering of Materials

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Preparing the materials

Extractions of Raw materials

Mixing the materials

C. POPULATION AND LOCALE OF THE STUDY

The researcher will choose the participant of the student of technical vocation livelihood
strand of La Union National high school , because the researcher believe that the student
are often using equipment and materials for their cooking practicum daily. Since they are
serving different foods. they need to have hand sanitizer to disinfect their hands.

D. Data Gathering Tool

To determine the effectiveness of the organic homemade paste. The researcher will be
test by the respondents and provide a questionnaires for the respondents to answer
considering the observation among the treatment and the commercial paste.

E. Treatments.

The following treatments used by the researcher

Treatments Raw materials and quantity

0 Commercial Paste (Proven)

1 1/4 cup of Breadnut Sap and 70 g of

Cornstarch

2 1/2 cup of Breadnut Sap and 70g of

Cornstarch

3 1 cup of Breadnut Sap and 70g of

Cornstarch

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F. Data Gathering Procedure

To determine the level of effectiveness of breadnut sap as an additive in making a paste

in terms of odor, color and durability. The following scale will be use.

Numerical Value Descriptive Equivalent Indicators

rating

5 Not Effective Strongly Disagree

4 Slightly Effective Disagree

3 Moderate Effective Neither Agree

2 Highly effective Agree

1 Very highly effective Strongly Agree

G. STATISTICAL TOOL.

To determine the chemical components of breadnut sap as paste, reading books and
browsing internet were done. To determine the effectiveness of breadnut sap as an
additive in making a paste in terms of odor, color and durability. The data that collected
will summarize in a table and average weighted means (AWM) will be compute.

CHAPTER III

Research and Discussion

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The chapter covered the presentation, analysis and interpretation of the data gathered
through the constructive questionnaire regarding the effectiveness of the breadnut sap as
an additive in making a hand sanitizer. The questionnaire consist of different aspects in
terms of Odor, Color, and Viscosity. All of this will serve as the basis for the determining
the effectiveness of the hand sanitizer.

Treatment I

Parameters f m Equivalent

Fragrance/ Odor Neither Agree or

Disagree
Color Disagree
Durability Neither Agree or
Disagree

For the treatment 1, the final average for the fragrance is 3, and the equivalent is

Neither Agree or Disagree. In the color, the final average is 1.45, the equivalent is Strongly

Agree. For durability, the final average is 3.67, and its non-numerical equivalent is

Disagree. And lastly the effectiveness as breadnut paste, the final average is 3.22 and its

equivalent is Neither Agree or Disagree. As I have notice, the final average each parameter

in treatment 1 is quite low for positive questions and quite high for the negative questions,

it maybe because I only use ¼ cup amount of breadnut sap, so the outcome is a little bit

gross.

Treatment II

Parameters f m Equivalent

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 Fragrance/ Odor 3.22 Neither Agree or
Disagree
Color 1 67 Agree
Viscosity 3 Neither Agree or
Disagree

For the treatment 2, the final average for the Fragrance/ odor is 3.22, and its equivalent

Neither Agree or Disagree. For the Texture, the final average is 1.22, the equivalent is

Strongly Agree. And for color, the average for it is 1.67, equivalent is Agree. And for the

last, which is the effectiveness the average is 3, the equivalent is Neither Agree or Disagree.

For this treatment, the final results are quite unexpected since I did only put ½ cup of

breadnut paste but its outcome is very good. Like the color is light brown, but the negative

outcome of its fragrance, the average for it is quite low.

Table 3.1.3

Treatment III

Parameters f m Equivalent
Fragrance/ Odor 2.44 Agree

Color 1.78 Agree

Durability 2.67 Either Agree or
Disagree

For the treatment 3, the final average for the fragrance/ odor is 2.44, and its non-

numerical equivalent is Agree. For the parameter texture, the final average is 1, a perfect

score, and its equivalent is basically Strongly Agree. And for the color, the final average is

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1.78, the equivalent is Agree. And lastly, the final average of effectiveness is 2.67 and its

equivalent is neither agree or disagree. This treatment is the best among my other

treatments, since this treatment has the largest amount of extract that I have put on. And it

helps it to have a great outcome.

Chapter IV
SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter will provide a summary conclusion and the researchers recommendation

for future researcher with the same concern.

Summary

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 The purpose of the study is to investigate the effectiveness of breadnut sap which the
researchers product as paste. This study focuses on innovative experiments on homemade
paste. According to the listed background of the study, kalachuchi extract has such
Properties Sweet tasting and neither warming nor cooling in effect, aromatic.Seeds
considered hemostatic.Considered antiinflammatory, antipyretic, diuretic, emmenagogue,
febrifuge, purgative, rubefacient.that can kill neither repel bacteria and germs that cause to
a severe infections .

To determine and prove the truthfulness of the background of the study, and so, the
researcher conducted the study. Foremost the results among the 3 treatments, treatment 1
in which contain 1/4 cup amount of breadnut sap, in which has the lowest average. And
the treatment 3 in which contain a cup of breadnut sap, in which also has the highest
average.

Conclusion

The treatment measures and the result of the study reflect that the treatment have a

great outcome. There are significant differences between the best treatment in terms of

fragrance/ odor, color, and durability. The greater the amount of breadnut sap the best

outcome will produce. The smaller the amount of breadnut sap the lesser the chance of

having a great outcome or product.

Recommendation

In general, the study was done successfully however there are still aspects that will

improve and the researcher will yield more accurate and strong data and conclusions.

More effective data will be given if only by having much more respondents.

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A better and well organized procedures will be needed to obtain more accurate and precise

results.

Have a deeper and better understanding so that they could be able to formulate new ideas

about the research study.

Name (Optional): _______________________

Please rate each statement in every treatment below.

Legend:
5 – Strongly Disagree; 4 – Disagree; 3 – Neither Agree or Disagree;
2 – Agree; 1 – Strongly Agree

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TREATMENT I
Color 5 4 3 2 1
The scent of the product is aromatic.
The color is catchy and good to the eye
It takes time before the smell and odor will gone
Fragrance / Odor 5 4 3 2 1
No bad smell.
The color is appropriate to the product

Durability 5 4 3 2 1
Does the product last long when it apply
Does the product easily dry up when it apply

TREATMENT II
Color 5 4 3 2 1
The scent of the product is aromatic.
The color is catchy and good to the eye
It takes time before the smell and odor will gone
Fragrance / Odor 5 4 3 2 1
No bad smell.
The color is appropriate to the product

Durability 5 4 3 2 1
Does the product last long when it apply
Does the product easily dry up when it apply

TREATMENT Ill

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Color 5 4 3 2 1
The scent of the product is aromatic.
The color is catchy and good to the eye
It takes time before the smell and odor will gone
Fragrance / Odor 5 4 3 2 1
No bad smell.
The color is appropriate to the product

Durability 5 4 3 2 1
Does the product last long when it apply
Does the product easily dry up when it apply

DOCUMENmateri

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Process in making the product

Treatments

2017 – present LA UNION NATIONAL HIGH SCHOOL

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 Senior High School (STEM Strand)
Catbangen, City of San Fernando, La Union

2013 – 2017 SAN JUANNATIONAL HIGH SCHOOL

Junior High School

Ili Sur, San Juan, La Union

2008 – 2013 TABOC ELEMENTARY SCHOOL

Elementary School
Taboc, San Juan, La Union

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